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Can anyone help me out here?I really want to add some fish to my partner's diet but he's not fussed on the stuff. I know he doesn't like strong or smokey flavours so I'm wondering if there's anything with a kind of cleaner taste he might like.It's got to be easy to cook aswell. Any ideas?

Can you get Tilapia there? It is a South American white fish now more widely farmed. It's light, mild and not at all fishy smelling, a big plus. I don't want everyone to know on Wed. that I had fish on Monday! :p

Lightlt broiled with lemon, or add a soy based sauce for more flavor, anything works for it really.

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BeeLady

Life is like a roll of toilet paper...the closer you get to the end, the faster it goes!

I'm with sarah-bp... a good, super-fresh hunk of ahi. You'll pay for it (steak prices or more) but it doesn't taste fishy at all.

To cook, just sear it. I like to roll the whole shebang in herbs (coconut works well, too) and put it into a hot skillet with oil. Roll it around so the outside edges are cooked, but the inside is raw--maybe "uncooked" sounds better. The cooked part should be about 1/4 inch or so.

I eat a lot of fish and I love it all but I can understand your dilemma. I am not sure what you can get in the UK but as mentioned above, Tilapia and Orange Roughy are mild so is Basa. My favorite is still Cod. Much of the fish available in the US is now farm raised and rather mild to begin with.

I bake most fish in a 365 degree oven. I melt a little butter with canola oil and I add a fair amount of lemon juice to this before pouring it over the fish then baking for anywhere from 25 - 35 minutes depending on the size.

Serve fish with a nice crusty bread and a fresh vegetable.

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"The true character of a man can be determined by witnessing what he does when no one is watching".

How about lutefisk? The Scandinavian delight! Actually, it's dried cod treated with lye (no kidding). In the US, some of us of Swedish / Norwegian descent eat it as a holiday food at Christmas time. Grandma used to cook it once a year, and serve it piping hot with clarified butter, white sauce, paprika, salt and pepper. MMMMMM! Goes good with lefse, potato sausage, and Swedish meatballs.

Originally posted by Lindy: How about lutefisk? The Scandinavian delight! Actually, it's dried cod treated with lye (no kidding). In the US, some of us of Swedish / Norwegian descent eat it as a holiday food at Christmas time. Grandma used to cook it once a year, and serve it piping hot with clarified butter, white sauce, paprika, salt and pepper. MMMMMM! Goes good with lefse, potato sausage, and Swedish meatballs.

Nina, well I will admit it did make me sick one time, but that's because grandma must not have cooked it quite long enough (that's a true story).

Lets just say it's an acquired taste -- much like a fine wine or good music . Seems to me that people who really love the stuff grew up with it. For those who didn't try it until they were older, their response seems to depend on how well it's prepared -- it MUST be nice and piping hot, and you have to have all the toppings I listed above (some might argue that those toppings would make shoe leather taste good though )

Try it sometime if you ever have the chance. It won't kill you, I promise.

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Kawai RX-6, Satin Ebony--------------------Ringo - "I am the best drummer in the world."Lennon - "He's not even the best drummer in the band."

I agree with many of the suggestions above, especially the orange roughy and ahi tuna.

My suggestion: if you can get Monchong, it's so mild you truly don't know it grew up in the ocean. It's from Hawaii, I believe.

I also had a striped bass the other night which was very mild tasting as well. Swordfish steaks are very meaty and firm, and appeal to people who are looking for something more "meat" like. But childbearing-aged women should be concerned about the mercury content in swordfish, and other larger fish.

Striped bass is one of the best tasting fish available, especially if you can catch your own.

Many fish eaters including myself have stopped eating swordfish because it is being over fished. Taste is great but I want to see some left in the ocean. Most people don't know the swordfish population is in trouble.

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"The true character of a man can be determined by witnessing what he does when no one is watching".

Yes Lucy, now i know you're secretly trying to kill me with you're vicious liberal accomplices and don't think your'e going to get her off Cindy. I have my own fish idea you might want to shove up your Khyber pass loob. Take a fresh marlin, place and tie it between two planks of Cedar (or Rosewood) smoke in an oven for 12 hours then untie the thing throw away the fish and chew on the charred wood to remove the thought of the eating fish. Then hang yourself to make sure you never accidentally do and voilla, bon apetit, my corpse is ready. Commence shovelling.

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If you keep a green bough in your heart the songbird will always come.

Originally posted by Oleander: I agree with many of the suggestions above, especially the orange roughy and ahi tuna.

My suggestion: if you can get Monchong, it's so mild you truly don't know it grew up in the ocean. It's from Hawaii, I believe.

I also had a striped bass the other night which was very mild tasting as well. Swordfish steaks are very meaty and firm, and appeal to people who are looking for something more "meat" like. But childbearing-aged women should be concerned about the mercury content in swordfish, and other larger fish. [/b]

I like fishy fish like salmon and blue, but Stripped Bass is the best mild fish--both in flavor and texture.

Originally posted by Wacky Iraqi: Yes Lucy, now i know you're secretly trying to kill me with you're vicious liberal accomplices and don't think your'e going to get her off Cindy. I have my own fish idea you might want to shove up your Khyber pass loob. Take a fresh marlin, place and tie it between two planks of Cedar (or Rosewood) smoke in an oven for 12 hours then untie the thing throw away the fish and chew on the charred wood to remove the thought of the eating fish. Then hang yourself to make sure you never accidentally do and voilla, bon apetit, my corpse is ready. Commence shovelling. [/b]

Wacky, you are too wacky...I mean funny.

Hey with all the attention you are getting from the women here (some of whom are...never mind)...with all the attention you are getting, don't lose sight of one of the prettiest and funniest and nicest girls around here...she is in England like you...i think her name is Lucy...there's a photo somewhere....met her yet?